Crispy Bacon Cheddar Sandwich

# Ingredients:

→ Bread and Cheese

01 - 4 slices sourdough bread

02 - 4 oz sharp cheddar cheese, sliced or grated

→ Meats

03 - 4 slices bacon

→ Spreads

04 - 2 tbsp unsalted butter, softened

→ Optionals

05 - 1 tbsp mayonnaise (optional, for extra crispiness)

06 - Freshly ground black pepper, to taste

# Instructions:

01 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels.

02 - Butter one side of each sourdough slice. Optionally, spread a thin layer of mayonnaise on the unbuttered side for extra crunch.

03 - Place two slices of bread, buttered side down, on a flat surface. Layer with cheddar cheese, bacon, a pinch of black pepper, and additional cheese if preferred. Top with remaining bread slices, buttered side up.

04 - Heat a skillet or griddle over medium-low heat. Cook sandwiches 3 to 4 minutes per side until golden brown and cheese is melted, pressing gently with a spatula to enhance crispiness.

05 - Remove from heat, let rest for one minute, then slice and serve immediately.

# Pro Tips:

01 -

The cheddar melts into every crevice while the bacon stays crispy, never soggy.
It's ready in twenty minutes but tastes like you've been thinking about it all morning.
Sharp cheddar and smoky bacon together feel like a flavor that was always meant to be.

02 -

Medium-low heat is your friend here—too hot and the bread burns before the cheese melts, too cool and you get a limp, greasy sandwich.
Cooking the bacon first and draining it well keeps the sandwich from becoming an oil slick, and the rendered fat left in the pan is perfect for frying your next breakfast eggs.

03 -

Softened butter spreads evenly and browns without burning, so take it out of the fridge five minutes before you start.
If the cheese isn't melting fast enough, cover the skillet with a lid or tent it with foil for the last minute—steam does the work that heat alone takes too long to finish.